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Supplement of the Walla Walla Union-Bulletin
T H E VA L L E Y ’ S P E O P L E , W I N E & F O O D M ay 2015
$3.9
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lifestyles in the Walla Walla Valley
aging
OLD BUILDINGS, NEW LIVES
Visionaries preserve aging structures in Walla Walla by revamping them and giving them new purpose.
ELDER ELDERS IN WALLA WALLA Living into — and past — one’s nineties isn’t necessarily about slowing down.
527780
Clay in MotionPOTTERY STUDIO, ART GALLERY
and COFFEE SHOP
A Very Unique Gift ShopFantastic finds at great prices -
without the sales tax!Stop by and see what’s new!
Open Every Day
www.clayinmotion.com
2015
4 consecutive years
Great Mother’s
Day Gifts!
BARKWELL’S
53506 West Crockett Rd Milton-Freewater, O barkwellfarm.comOpen Wednesday-Sunday 9:00am-6:00pm
Time to Reserve YourMother’s Day Basket
- 16 Greenhouses burstingwith FLOWERS
- Fountains and Statuary- Pots, Benches, Arbors
- Garden Art, Solar Lighting,Fairy Garden Supplies
- Home & Garden Furnitureand Accessories
Directions: turn west at Crockett Rd + Hwy 11,Down 1/3 mi on left
527771
thebrikwallawalla.com
Open daily at 11:00 amOnly in Walla Walla1415 Plaza Way
509 529 7999
On Walla Walla’s Must Taste List.
Proudly Serving Walla Walla Valley Wine!
Sit. Sip. Enjoy the wine country view.
open 7 days a week from 10am to 4pm
Bordeaux Meets New World...Serving Cabernet Sauvignon, Merlot, and our proprietary Bordeaux-style blend, “Trine.”
Our tasting room is open seven days a week between the hours of 10am and 4pm. We can be found just south of Walla Walla at 1704 J.B. George Road.
100% Estate. 100% Sustainable. 100% Walla Walla.
Find us in Woodinville, too! www.pepperbridge.com | 509-525-6502 | [email protected]
3796 Peppers Bridge Road509.525.3541
www.amavicellars.com
529385
WALLA WALLA LIFESTYLES 3
5291
12
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t: w
alla
walla
win
e.c
om
/cele
bra
te
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by
phone a
t: (
509)5
26-3
117
Join over 60 Walla Walla Valley winemakers, three internationally
known guest winemakers, and well known wine critics and
experts in exploring one of the world’s most beloved and
noble red wine grape varieties – Merlot. Contrast the growing
conditions, wine styles and wines of the Walla Walla Valley with
the Bordeaux region of France, Tuscany, Italy and Napa Valley,
California. Participate in special tastings of rare vintage wines,
one-of-a-kind winemaker dinners and receptions with some of
the Valley’s most acclaimed winemakers and much more!
Walla Walla County
530303
4 WALLA WALLA LIFESTYLES
Diane Reed is a writer, photographer, historian and keen observer of life. She grew up in the East dreaming of becoming either a cowgirl or a famous writer.
WRITER
Janice James is a teacher with advanced degrees in art history. She enjoys fresh sights, sounds, flavors and viewpoints. Contact her at [email protected]
WRITER
Steve Lenz is the designer for Walla Walla Lifestyles magazine. He has been a photographer and graphic artist for 20 years. Contact him at [email protected]
PHOTOGRAPHER
May Contributors
Andy Perdue is the editor and publisher of Great Northwest Wine. Contact him at [email protected]
WRITER
Chetna Chopra is the associate editor of Walla Walla Lifestyles magazine.
ASSOCIATE EDITOR
Michael Mettler is a brand-management consultant based in Walla Walla who is an unapologetic cham-pion of food and wine.
WRITER
Jennifer Colton-Jones is a freelance writer, award-win-ning journalist and purveyor of the interesting. She is most at home in the Pacific Northwest.
WRITER
Karlene Ponti is the special publications writer for the Walla Walla Union-Bulletin. Contact her at 526-8324 or [email protected]
WRITER
Nick Page is a photographer, musician and history nerd. His creative background often influences his dramatic photographic style. Contact him at [email protected]
PHOTOGRAPHER
Brenden Koch is the managing editor of Lifestyles and Specialty Publications editor at the Walla Walla Union-Bulletin. Contact him at 526-8304 or [email protected]
MANAGING EDITOR
Lindsey Thompson is the founder of the Thompson Family Acupuncture Clinic. Contact her at [email protected]
WRITER
Donna Lasater is a freelance photographer in the Walla Walla Valley. She enjoys photographing pretty much everything, with a special focus on rodeo photography. Contact her at 509-525-8649 or [email protected]
D I R E C T E D B Y
Douglas Carlsen & Rich Hinz P R O D U C E D B Y
Barbara McKinneyG A L L E R Y A R T I S T
Northwest Pastel Society
Show times 8 p.m. *2 p.m. Matinee
Online ticket sales May 25th
Box office May 26th
ltww.org 529-3683 1130 Sumach
BY PERMISSION OF DRAMATISTS PLAY SERVICE, INC.
IRA LEVINA T H R I L L E R B Y
528964
* requires 110v hookup
525788rh
REGAL MOBILE SOLUTIONS LLC
*
WALLA WALLA LIFESTYLES 5
E D I T O R
R ick Doyle
A D V E R T I S I N G D I R E C T O R
Jay Brodt
M A N A G I N G E D I T O R
Brenden Koch
A S S O C I A T E E D I T O R
Chetna Chopra
P R O D U C T I O N M A N A G E R
Vera Hammill
D E S I G N E R / W E B M A S T E R
Steve Lenz
P R O D U C T I O N S T A F F
James Blethen, R alph Hendri x, Steve Lenz, Jason Uren
S A L E S S T A F F
Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman,
E D I T O R I A L A S S I S T A N T
K arlene Ponti
A D M I N I S T R A T I V E A S S I S T A N T
K andi Suckow
COVER: Photo by Donna Lasater.
F O R E D I T O R I A L I N F O R M A T I O N
R ick Doylerickdoyle@w wub.com
Brenden Kochbrendenkoch@w wub.com
F O R A D V E R T I S I N G I N F O R M A T I O N
Jay Brodtjaybrodt@w wub.com
May 2015
Union-Bulletin.com
PLEASE LIKE US
PLEASE FOLLOWUS
Phot
o by
Ste
ve L
enz
7 PICKLING, PRESERVING AND CANNING: MAKE YOUR OWN FOOD AT HOME THIS YEAR One of today’s hott est hobbies was born of yesteryear’s necessity.
11 WINES Aged wines boasting structure and balance are readily available in the Northwest, and can be surprisingly aff ordable.
14 WINE MAP Know where to go to taste, buy and enjoy Walla Walla’s renowned wines.
16 DINING GUIDE Where to fi nd fi ne fare.
17 ELDER ELDERS IN WALLA WALLA Age is just a number for these Valley residents, who continue to live life to its fullest despite their advanced years.
23 OLD BUILDINGS, NEW LIVES Although among the ranks of Walla Walla's older structures, these updated vintage edifi ces boast modern functionality.
27 A NEW CHAPTER IN LIFE Professor Bob Carson re-imagines retirement.
30 AGING GRACEFULLY STARTS ONE DAY AT A TIME Being aware of your body’s changing needs can help you preserve your health as you grow older.
33 THE FAMILY HOME FOR MORE THAN A CENTURY Margie and Myron Ferguson’s farmhouse has been in the family since 1910.
36 A MATURE GARDEN Ferns, blooming trees and fl owers add a variety of colors and textures to Margie and Myron Ferguson’s property.
38 CAN’T-MISS EVENTS
39 WHERE IN WALLA WALLA?
MAY 2015of
6 WALLA WALLA LIFESTYLES
Food
Pickling, preserving and canning: Make your own food at home this yearOne of today’s hottest hobbies was born of yesteryear’s necessity.
By Michael Mettler / Photos by Steve Lenz
Fire-roasted Hatch chiles, peach-lav-ender jam, ginger-garlic mustard, pickled Merlot grapes, rhubarb but-ter, blood orange marmalade. No, this
isn’t a shopping list for a trip to the gourmet grocery store. These are just some of the inter-esting (and delicious) things you can whip up in your kitchen this spring and summer to enjoy with your friends and family during the winter months.
Over the past few years, home preserving — or “putting up” in canning-speak — has become the latest old-school culinary skill to experience a cult revival, especially among the younger set. Nearly everywhere one looks
in the community or in the media, the rising popularity of canning, pickling and preserving is evident. From classes on canning at local community colleges and extension offices to cookbooks focused solely on preserves, from a plethora of pickling-focused blogs to the dearth of canning supplies in stores, it is clear people are rediscovering the joy of making preserved goods with their own two hands.
As with many recent trends in the food world, today’s hottest hobby was born out of yesteryear’s necessity. Home canning began to gain steam in the 1850s in the United States following the invention of the glass jar with the screw-top lid. By the turn of the century,
canning was a common activity in homes across the nation. The practice ramped up during the two World Wars, when consumers were urged by the government to grow “Victory Gardens” in their yards to make their families as self-sustaining as possible, allowing more of the country’s commercial crops to be used to feed the troops fighting overseas.
Following World War II, as America adapted to a new age of modernism and Suburbia took on a whole new meaning, the nation’s food-production system became fairly streamlined and industrialized, in step with the spread of grocery stores as we now know them. This, naturally, encouraged homemakers to spend
Canning or pickling your fresh produce allows you to enjoy it well after its season has passed.
WALLA WALLA LIFESTYLES 7
Food
R E C I P E
HERBED TOMATO SAUCEWhen it comes to tomato sauce, using the best-quality and freshest ingredients you can get your hands on is paramount for success. Making sure you spend the time to craft your sauce carefully will make your enjoyment of it in the winter months that much better.
Prep time: 20 minutesCook time: 2 hours 25 minutesProcess time: 35 minutesProduces: About 6 pint-sized canning jars
6 tablespoons olive oil (plus more for sautéing onions)
10 pounds tomatoes (preferably plum varieties — think Roma or San Marzano)
1 tablespoon fresh oregano, chopped6 tablespoons fresh basil, chopped1 tablespoon fresh rosemary, chopped2 bay leaves1 tablespoon sea salt2 teaspoons freshly ground black pepper
1 tablespoon granulated sugar6 tablespoons bottled lemon juice
Heat a large stock pan over medium-high heat, add a couple of tablespoons of olive oil and chopped onions. Allow onions to cook until they begin to sweat
Meanwhile, wash and inspect tomatoes, removing any bruised areas or blemishes. Quarter each of the tomatoes and toss them into your stock pan. Crush the tomatoes with a wooden spoon to help release juice. Bring tomato and onion mixture to a boil, stirring constantly. Once the tomato mixture has reached a roaring boil, add the 6 tablespoons of olive oil, garlic, herbs, salt, peppers, bay leaves and sugar and return it to a boil, stirring occasionally. Reduce the heat to medium and cook the mixture for about 2 hours, stirring occasionally until the sauce reduces by about half and begins to thicken. Remove bay leaves and discard at the end of the cooking process. Add the
lemon juice and stir into the sauce (be sure to use bottled lemon juice as the pH level has been adjusted to ensure a uniform and dependable acid level, which will help keep your canned sauce in a safe pH zone).
Toward the end of the sauce-thickening process, prepare your water-bath canner, jars and lids. Using an immersion blender, blend your sauce to a smooth consistency in your stock pot.
Remove the hot canning jars from the water bath and carefully ladle your sauce into each one, leaving about 1/2-inch of headspace in each jar. Wipe the rim of each jar clean, and seal. Place jars in the canner and ensure they are completely covered with water. Bring the water back to a boil and process the sauce for 35 minutes. Remove canner from heat and remove its lid. After 5 minutes, remove jars from the water bath and let cool on your countertop.
less time canning and more time pursuing other interests, since many of the items they would have preserved were available at reason-able prices at their local market. However, in the past 10 to 15 years, as concerns over GMOs, pesticides, chemical-based dyes used in foods and questionable farming practices have moved to the forefront with many consumers, a large number of Americans have turned to preserving foods they grow or purchase from local farmers as a way to take control over some of the items they put into their bodies.
The process of canning is really quite sim-ple. Take a canning jar and fi ll it with jam, jelly, vinegar, pickled fruits and vegetables, sauce,
or whole pieces of produce in a syrup, seal and place it in a hot-water bath for a period of time, let sit on the counter to seal and — voilà! — you have something delicious to store in your pantry for future use.
For some, canning seems a bit scary, as people have fears of poisoning themselves or their loved ones with the bacteria Clostridium botulinum, which causes the illness botulism. But if you follow the recipes in this article or those you can fi nd online, the acid added to or naturally occurring in the produce used will ensure the bacteria cannot grow. You will be able to rest assured the beautiful creations you are laboring over will cause no harm.
While canning might not be everyone’s cup of tea, for many this task can be very satisfying and even cathartic. It allows you to take charge of your personal food supply, reinforces con-cepts behind eating locally and can be easy on the pocketbook (aft er the initial investment in supplies, of course).
This spring and summer, we invite you to try your hand at canning and make your own goods to add life and color to your meals year-round.
Note: Be sure to properly sterilize your jars and lids before using them.
8 WALLA WALLA LIFESTYLES
STRAWBERRY BALSAMIC JAMjam. Enjoy this spooned upon fresh goat cheese on crostini for hors d’oeuvres at a party or alongside a
Prep time: 10 minutesCook time: 20 minutesProcess time: 10 minutesProduces: About four 8-ounce canning jars
4 pounds strawberries, cleaned, hulled and quartered (about 2 pints)3 cups granulated sugar3 tablespoons lemon juice2 tablespoons water3 tablespoons balsamic vinegar (I like to use white balsamic vinegar to keep the color of the jam bright, but normal balsamic is just as good.)1 tablespoon pink peppercorns, crushed with a knife (You can use any color of peppercorns, but I
2 tablespoons pectin
Rinse the berries, remove their hulls and chop into quarters. In a large saucepan, combine berries with sugar, lemon juice and water. Mix well.
Over medium-high heat, bring the fruit to a roaring boil, stirring regularly. After about 10 minutes of cooking, add the balsamic vinegar and peppercorns. Return to a boil for several minutes, stirring regularly.
Add pectin and stir vigorously to dissolve. If the berries have not broken down in the cooking process, use an immersion blender in the pot to break up the chunks, or use a potato masher.
Fill the 4 sterilized 8-ounce canning jars with your hot jam, wipe the lips of the jar clean, seal and place in boiling water in your water-bath canner, ensuring jars are completely covered with water. Process for 10 minutes, remove jars and let cool on your countertop.
SPICY PICKLED ASPARAGUSAsparagus is one of the true harbingers of spring. As soon as the spears start arriving at local produce stands, I like to make up a batch or two to save for the months beyond. (Oftentimes, I’ll make one spicy batch and one with less heat and
add interest to salads — and provides a delicious addition to a Bloody Mary.
Prep time: 35 minutesCook time: 10 minutesProcess time: 15 minutesProduces: About 6 pint-sized canning jars
7 pounds locally grown asparagusIce water
pepper
cayenne pepper
5 cups white vinegar1 2/3 cups water1 2/3 cups granulated sugar4 tablespoons pickling salt2 tablespoons dill seeds2 tablespoons mustard seeds2 tablespoons whole peppercorns6 whole, dried chili peppers12 whole cloves of garlic
Trim the tough ends from the asparagus and cut the spears into uniform lengths about 3/4-inch shorter than the height of the jars being used. In a large, shallow dish, cover the asparagus with ice water and refrigerate for at least 1 hour. Drain after the cooling process. Meanwhile, prepare your canner, jars and lids for use.
In a small bowl, combine the chopped bell pepper, chopped hot pepper of choice and chopped garlic. Mix well and set aside.
In a large stainless-steel (or other nonreactive material) stock pan, mix the vinegar, water, sugar and salt. Bring this mixture to a boil over medium-high heat, then reduce heat and boil gently for 5 minutes. Add your chilled asparagus and return to a roaring boil for 2 or 3 minutes, or until the asparagus is heated through. Quickly remove asparagus from the pickling liquid.
Place 2 tablespoons of the chopped pepper and garlic mixture into each hot canning jar, along with 1 teaspoon each of the dill seeds, mustard seeds and peppercorns. Pack the asparagus (tips up!) into the jars, being mindful to keep about 1/2-inch of headspace above the spears. Drop in 1 dried chili pepper and 2 cloves of garlic. Ladle hot pickling liquid into each jar to cover the asparagus. Wipe the rim of each jar and screw on lids.
Place jars in your water-bath canner, making sure they are completely covered with water. Bring the jars to a boil and process for 10 minutes. Remove the canner from heat and let the jars sit in the water for 5 minutes more. Remove jars and let cool on your countertop.
R E C I P E R E C I P E
Tom Maccarone, Owner
Welcome to T Maccarone’s, a modern ashington wine y bistro influenced by classic Italian
Abundant with local, organic, house-made ingredients our menu reflects true Erath-to-table dining. Join us in
newly redesigned downtown alla alla restaurant and let us make your wine y experience truly
lunch and dinner seven days a week. Reservations (509) 522-4776
Join us for an evening you won't soon forget.
LUNCH AND DINNER SEVEN DAYS A WEEK
Call for Reservations (509)522-47764 N. Colville Street, Walla Walla, WA 99362
WW.TMACCARONES.COM
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WALLA WALLA LIFESTYLES 9
41 Lowden School Road, Lowden, WA
14 miles west of Walla Walla on Hwy 12
509.525.0940
• • • ••• • • •• •• • •
Happy
100th Birthday
to our
Frenchtown
Schoolhouse
Come celebrate!
13 consecutive years
2014Best Bordeaux Blend
in the WORLD
2011 Estate Ferguson
P L A N Y O U R V I S I T
Tasting Daily 10am – 5pm$5 tasting fee refundable with wine purchase
Tour & Tasting Experiences
AvailableSee lecole.com/visit for reservations
Best Bordeaux Blend
in the WORLD
2011 Estate Ferguson
530804
529101
529107
One Winery,two labels, three cows...Spofford Station winemaker LynneChamberlain is the only native of Walla Walla to manage her own vineyards, produce her own wines and raise Cabernet Cows to boot!Don’t miss her many 90+ point wines at the tasting room at the vineyards.
85131 Elliot Rd at Stateline
5308
07
10 WALLA WALLA LIFESTYLES
Wine
A golden age for older winesAged wines boasting structure and balance are readily available in the Northwest, and can be surprisingly affordable.
By Andy Perdue / Photo by Steve Lenz
Last fall, I reached the half-century mark. To celebrate, I invited 40 friends to share 60 bottles of wine from 50 vin-tages that spanned my time in this
mortal coil.The entire experience was a revelation, as I
was able to taste a 1964 Napa Valley Cabernet Sauvignon for which the grapes had been har-vested within days of my birth, a 48-year-old Champagne, a First Growth Bordeaux from the 1970s, and even a handful of Washington Cabs that stretched back as far as 1969.
But one wine I looked forward to trying that evening was the Woodward Canyon Winery 1983 Dedication Series Cabernet Sauvignon, made by owner Rick Small in just his third vintage after opening the Lowden winery. That was the year I graduated from high school, and the grapes for
this wine were harvested just as I began attend-ing my first college classes.
The real reason I wanted to pull the cork on the Woodward Canyon ’83 was because I had tasted it in late 1999 as part of a 19-year vertical I had attended with Small. The ’83 had been the star that day, and I was curious about how it had held up in the subsequent 16 years.
It did not disappoint, and the wine-savvy crowd at my party enjoyed this 31-year-old wine with wonder and awe.
Small remembers that harvest well — his daughter, Jordan, was born that year — and he believes it is one of the five best vintages of his career. But vintage alone does not help a wine age gracefully.
Small says that when he started out, he had little experience and almost no formal winemak-
ing training. He attended seminars with Califor-nia winemaking consultant Lisa Van De Water and Washington State University scientist and winemaker Chas Nagel, and they preached the importance of cleanliness.
“I think both of them put the fear of God in me that sanitation and protection were crucial to wine, generally,” Small said. “I think our red wines have aged well partly because of those two people.”
Prior to the mid-1990s, Small found making wines that aged well was easier than it has been since, primarily because of the emphasis on struc-ture and balance over ripeness and opulence.
“I wanted structure, I wanted tannins — but I also wanted fruit,” he said. “(In 1983) it was good fruit, it was really clean, and it just tasted fabulous. I even had long hair back then,”
Woodward Canyon Winery's 1983 Dedication Series Cabernet Sauvignon, made by owner Rick Small in just his third vintage after opening the Lowden winery.
WALLA WALLA LIFESTYLES 11
Wine
he added, rubbing his bald pate.Small recalls picking his Cabernet Sauvignon
for that 1983 wine at around 23 brix (a measure-ment of sugar percentage in wine grapes). That was normal, back then, and it resulted in wines with balance and lower alcohols. Today, red grapes such as Cabernet Sauvignon, Merlot and Syrah regularly are harvested at sugar levels of 26 brix and higher.
When the yeast converts sugar to alcohol, it has more to work with, and the results are higher-octane wines. These are the kinds of wines that have been in style since the 1990s, appealing to drink-now wine lovers who prefer ripeness and power over balance and austerity.
Finding older wines is not as diffi cult as one might think. In fact, a handful of wine merchants around Washington are able to provide them. Doug Charles of Compass Wines in Anacortes travels the country purchasing old cellars, then turns around and sells some of the best bott les to his clientele (he sold me many of the wines I had for my birthday party). Some of these wines that are three to fi ve decades old can be surprisingly aff ordable, running from $50 to $500, depending on the wine and its rarity.
Charles also holds new releases longer than most, sometimes retailing reds from such Wash-ington wineries as Leonett i Cellar, Woodward Canyon Winery, Quilceda Creek Vintners, L’Ecole No 41 and Dunham Cellars several years aft er release. For example, one can walk into his store and buy Quilceda Creek Cabs that earned perfect scores from The Wine Advocate for $350 or less.
If you plan to invest in older wines or hold on to new releases for a few years before consum-ing, be sure you have proper storage. This doesn’t necessarily mean investing thousands of dollars in building an underground cellar (though that is nice). Storage devices that hold a few dozen to a few hundred bott les are reasonably aff ord-able, and a dark, cool closet that doesn’t change temperatures much can work in a pinch.
If you’re planning to purchase a case of wine for a child’s birth year, look at the quality of the winery and its track record with producing age-able wines. Regardless of how they age, it will likely be interesting to taste those wines again in a couple of decades when that child can le-gally drink.
And when you open that special bott le, make sure to build a fun occasion around it. That could be a meal or an event with special friends. Even if the wine hasn’t aged as gracefully as you have, enjoy it for what it has to off er, and raise a glass to the grape growers and winemakers who dedi-cated an entire year to putt ing it in that bott le.
5249
43JU
SPANISH STYLE WINE
Contact us at CASTILLODEFELICIANA.COM or call 541.558.3656 85728 Telephone Pole Rd. Milton-Freewater, OR 97862
Visit usSpring Release Weekend
May 1 - 3
Featuring2014 AlbariñoOur Signature Spanish White Wine
Paella DinnerFlamenco Performance
Saturday, June 27}} }}
WOODWARD CANYONWOODWARD CANYONWOODWARD CANYON
“““Dedication to Quality”
11920 W. Highway 12, Lowden, WA 99360
www.woodwardcanyon.com 509-525-4129
529076
12 WALLA WALLA LIFESTYLES
527824rh
watermillwinery.com
drinkcider.com
5294
21
150 East Boeing Avenue | Walla Walla, Washington
(509) 529-4685 | dunhamcellars.com
Tasting Room Open Daily 11-4 pm
C E L E B R AT I N G O U R P L AT I N U M A N N I V E R S A R Y
528138
Cabernet Sauvignon, Syrah, Merlot & Sauvignon Blanc
Tasting Room open daily: 11:00 a.m.-5:00 p.m.
1793 JB George Road
Walla Walla, WA 99362
509-529-0900vapianovineyards.com
Taste our Reserve Wines by appointment
529364
WALLA WALLA LIFESTYLES 13
Highw
ay 12
2nd Ave.
1st. Ave.
125
3rd Ave.
Main
St.
Rose
St.
Sum
ach
St.
Alder St.
Park St.
WHITMANCOLLEGE
Palouse St.
Colville St.
4th Ave.
Main St.
Pine St.
Poplar St.
Birch St.
Spokane St.Boyer Ave.
Rose St.
Poplar St.
9th St.
13th Ave.
Cherry St.
3. BERGEVIN LANE VINEYARDS1215 W. Poplar St.509-526-4300www.bergevinlane.com
4. BLUE MOUNTAIN CIDER235 E. Broadway, Milton-Freewater541-938-5575www.drinkcider.com
5. CASTILLO DE FELICIANA85728 Telephone Pole RoadMilton-Freewater541-558-3656www.castillodefeliciana.com
6. COLLEGE CELLARS3020 Isaacs Ave.509-524-5170www.collegecellars.com
7. DUMAS STATION36226 U.S. Highway 12Dayton, WA509-382-8933www.dumasstation.com
8. DUNHAM CELLARS150 E. Boeing Ave.509-529-4685www.dunhamcellars.com
9. FIVE STAR CELLARS 840 C St.509-527-8400
10. FORGERON CELLARS 33 W. Birch St.509-522-9463www.forgeroncellars.com
11. FOUNDRY VINEYARDS 13th Ave. and Abadie St.509-529-0736 www.wallawallafoundry.com/vineyards
12. FORT WALLA WALLA CELLARS 127 E. Main St.509-520-1095www.fortwallawallacellars.com
13. GRANTWOOD WINERY 2428 Heritage Road509-301-0719509-301-9546
3
10
2928
25
21
12
14. JLC WINERY425 B. St.509-301-5148www.jlcwinery.com
15. CAVU CELLARS175 E. Aeronca Ave.509-540-6350www.cavucellars.com
16. L’ECOLE NO 41 WINERY41 Lowden School Road and U.S. Highway 12509-525-0940www.lecole.com
17. LODMELL CELLARS6 West Rose St., Suite 104206-409-4395www.lodmellcellars.com
18. LONG SHADOWS1604 Frenchtown Road(Formerly Ireland Road)509-526-0905www.longshadows.comBy invitation only. Requests accepted on a limited basis. Please call to inquire.
19. MANSION CREEK6 West Rose St., Suite 105253-370-6107www.mansioncreekcellars.com
20. NORTHSTAR WINERY 1736 J.B. George Road509-524-4883www.northstarmerlot.com
21. PEPPER BRIDGE WINERY1704 J.B. George Road509-525-6502www.pepperbridge.com
22. PLUMB CELLARS39 E. Main St.509-301-8694www.plumbcellars.com
23. REININGER WINERY5858 Old Highway 12509-522-1994www.reiningerwinery.com
13 1614
11
24
to North 4th Ave.1. AMAVI CELLARS
3796 Peppers Bridge Road509-525-3541www.amavicellars.com
2. BASEL CELLARS ESTATE WINERY2901 Old Milton Highway509-522-0200www.baselcellars.com
1917
22
Open Thu-Mon 11am-5:30pm
Blending Old-World perspective with the pioneering spirit of
Walla Walla
5289
85
33 West Birch St. Walla Walla 509-522-9463
forgeroncellars.com
CELLARS
OPEN SATURDAYS 11am-4pm(or call 509-301-3480 for appointment)
No Tasting Fee robisonranchcellars.com529374
14 WALLA WALLA LIFESTYLES
Highway 12
E St.
Beech Ave.
Lockheed Ave.
Piper Ave.
G St.
Mill Creek Rd.
Isaacs Ave.
AirportTerminal
Highway 12 Last Chance Rd.
Frog Hollow
McD
onald Rd.
Lowden - G
ardena Rd.
LOWDEN
Detour Rd.
Mojonnier Rd.
Sweagle Rd.
To Touchet Detour Rd.
Frenchtown Rd.
Hoon Rd.
Short Rd.
S. Gose St.College Ave.
To Walla Walla
To M
ilton
-Freew
ater
To Walla Walla City Center
Airpor
t Way
Grumman Ave.
Fairchild Ave.
Cessna Ave.
Aeronca Ave. F St.
Lear Ave.
Douglas Ave.Curtis Ave.
C St.
Republic Ave.
Ryan Ave.
F St. Stinson Ave.
B St.
Boeing Ave.
F St.
D St.
A St.
ToWaitsburg,Dayton
Lewiston
125
Peppers Bridge Rd.
Pranger Rd.
Old M
ilton Highw
ay
Old Milton Highway
Braden Rd.
J.B. George Rd.
Whiteley Rd.
Stateline Rd.WASHINGTON
OREGON
Larson
To Milton-Freew
ater
To Walla Walla
125
27
35. VA PIANO VINEYARDS1793 J.B. George Road509-529-0900www.vapianovineyards.com
36. WALLA WALLA VINTNERSVineyard Lane off Mill Creek Road509-525-4724 www.wallawallavintners.com
37. WATERMILL WINERY235 E. Broadway, Milton-Freewater541-938-5575www.watermillwinery.com
38. WOODWARD CANYON WINERY11920 W. Highway 12, Lowden509-525-4129www.woodwardcanyon.com
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30
36
9
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38
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34
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24. ROBISON RANCH CELLARS2839 Robison Ranch Road509-301-3480www.robisonranchcellars.com
25. SAPOLIL CELLARS15 E. Main St.509-520-5258 www.sapolilcellars.com
26. SAVIAH CELLARS1979 J.B. George Road509-520-5166www.saviahcellars.com
27. SOLE ROSSO ESTATE WINERY2158 Old Milton Highway509-252-3504www.sole-rosso.com
28. SPRING VALLEY VINEYARD 18 N. Second Ave.509-525-1506www.springvalleyvineyard.com
29. SULEI CELLARS17 N. Second Ave.509-529-0840www.suleicellars.com
30. SYZYGY 405 E. Boeing Ave.509-522-0484www.syzygywines.com
31. TAMARACK CELLARS700 C St. (Walla Walla Airport)509-520-4058www.tamarackcellars.com
32. TEMPUS CELLARS124 W. Boeing Ave. (Walla Walla Airport)509-270-0298www.tempuscellars.com
33. TERTULIA CELLARS1564 Whiteley Road 509-525-5700www.tertuliacellars.com
34. THREE RIVERS WINERY5641 Old Highway 12509-526-9463www.threeriverswinery.com
5
35
26
4
1
2
20 21
33
37
3132
6
7
27
Paid listings. To be included, contact Jay Brodt at [email protected]
WALLA WALLA LIFESTYLES 15
KE
Y
Breakfast
Lunch
Dinner
Reservations Recommended
Food Past 10 p.m.
Kid-Friendly
Outdoor Dining
Under $10
$11-$25
Over $26
Clarette’s Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . .
Open daily, 6 a.m.-8 p.m.Clarette’s offers many locally sourced foods and consistently is voted the Valley’s best place for breakfast. Generations of locals have marked important occasions with its classic American-style breakfasts. Located on the Whitman College campus, one block off Main Street, near the Travelodge. Lots of parking. Breakfast served all day.
Patit Creek Restaurant . . . . . . . . . . . . . . . . . . . . .
Lunch: Wed.-Fri., 11:30 a.m.-1 p.m.; Dinner: Wed. & Thu., 4:30-7 p.m.; Fri. & Sat., 4:30-7:30 p.m.Named in “Northwest Best Places” as the only four-star French restaurant east of the Cascades, Patit Creek has been serving great cuisine — with-out the attitude — since 1978. While all the entrees are exquisite, their meat dishes are truly notable, especially the Medallions of Beef Hiebert. An imagi-native wine list and remarkable desserts make Patit Creek a gem worth traveling for.
Mill Creek Brew Pub . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mon.-Sat., 11 a.m.-midnight; Sunday, 11 a.m.-9 p.m.For 15 years, Mill Creek has served locally brewed, handcrafted beers. You’ll find great values on the kid-friendly lunch and dinner menu, served inside or out on the largest pa-tio in town. Local wines, daily specials and great atmosphere, all await you at Mill Creek Brew Pub.
Thai Ploy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Open 7 days a week from 11 a.m.Roast Duck Curry, Lemon Grass Barbecued Chicken, Coconut Prawns, Pad Thai and more. A great menu of Thai dishes, expertly pre-pared. Enjoy a glass of wine, cold beer or tasty Thai iced tea with your meal. Plenty of room for groups or just the two of you. If you’re looking for a true Thai dining experience, Thai Ploy is the place for you.
Jacobi’s Italian Café & Catering . . . . . . . . . . . . . . . . .
Mon.-Thu., 11 a.m.-9 p.m.; Fri. & Sat., 11 a.m.-10 p.m.Come “Mangia Mangia” in Walla Walla at Jacobi’s Café! At Jacobi’s Café you can enjoy our signa-ture Italian cuisine and experience casual dining with customer service that is second to none. You may dine in our vintage train car or sit back and relax on our patio. Because when you are thinking Italian ... think Jacobi’s!Italian Café & Catering
T. Maccarone’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Open daily, 11 a.m.-9 p.m.Welcome to T. Maccarone’s, a modern, Washing-ton wine-country bistro influenced by classic Italian sensibilities. Join us in our downtown Walla Walla restaurant for a celebration of the senses – from the fragrant allure of white truffle to the warm spark of candles in our intimate dining room, let us help make your wine-country experience truly memo-rable.
Dining GuideWalla Walla
The Brik Bar and Grill . . . . . . . . . . . . . . . . . . . . . . .
Open daily, 11 a.m.If you're hungry for consistently fresh tastes, like home-cooked food, go to The Brik. All dishes are born when you order. Never frozen. Never microwaved. Even their chicken pot pie is hand-made!
South Fork Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mon.-Sun., 11 a.m.-2 p.m., 4 p.m.-8 p.m.South Fork Grill is a small, locally owned, comfortable restaurant. We are casual and friendly. We have outdoor seating and a des-sert case full of goodies. Come visit us and let us take care of you! It is what we love to do!
Paid listings. To be included, contact Jay Brodt at [email protected]
Grandma's Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Tues.-Thurs., 12-8 p.m.; Fri. & Sat., 12-11 p.m.; Sun., 12-7 p.m.; Closed Mon.Grandma’s Kitchen offers many delicious, region-al Mexican dishes. Enjoy cactus salad from the State of Hildago plus tasty original dishes from Yucatan, Morelos and Chihuahua. Enjoy sangria or one of our ten Mexican beers with your meal. Located in the heart of downtown Walla Walla.
16 WALLA WALLA LIFESTYLES
Aging
Elder elders in Walla WallaAge is just a number for these Valley residents, who continue to live life to its fullest despite their advanced years.
By Janice James
Grapes age well in Walla Walla, but what about people?
I have had this question in the back of my mind for a while. I
count among my friends a classy woman of 95, Dee Tucker, who grew up in Weston and, aft er marriage, sett led here. By all reckoning, she still thrives, though she doesn’t mind hanging out in her Hawaii condo during the winter months.
When my own 90-year-old mom comes to visit from New Jersey, she is soon bouncing around with renewed vigor, asking to go here or there where she might see someone she’s met before who will be happy to see her back
in town again.To satisfy my curiosity, I took it upon myself
to inquire into the lives of several active and engaged nonagenarians. My interest began, primarily, in their lives in the present tense, but soon I was learning about the fascinating and impressive details of their earlier lives. I even chanced upon a centenarian whose spirit and intellect are still burning bright.
THERON SMITHTheron Smith, 93, says, “I don’t sit down
much. I like a project. I like a challenge.” These days he’s busy drywalling his base-
ment. During the summer months, he remodels his cabin at Priest Lake, Idaho.
Trained as an architect, and certifi ed in Washington, Oregon and Idaho until his last birthday in December when he decided to let of-fi cialdom lapse, he has put an enduring imprint on Walla Walla almost everywhere you look. Early on, he was lead architect on the project to convert the old Walla Walla High School (pres-ently the YMCA) into the fi rst Walla Walla Com-munity College. Aft erward, he was involved in fi nding WWCC’s present site and overseeing, beginning in 1972, the fi rst building phase. He also designed its well-known geodesic Gold
Trained as an architect, Smitty (Theron Smith) maintains a keen interest in personal and local building projects. Photo courtesy of Cassi Smith.
WALLA WALLA LIFESTYLES 17
Aging
Dome landmark.His architectural firm and affiliated contrac-
tors also built new structures at Washington State Penitentiary and refurbished many of its older buildings. Theron (aka “Smitty”) over-saw the first razor wire to go up around the penitentiary’s perimeter.
These days, he maintains a keen interest in analyzing seismic factors of old buildings. He is often consulted when cracks appear in historical structures and when city and county building and safety codes need to be addressed. For decades he has been actively involved in preserving and saving historical buildings, such as the former Carnegie Library, the Kirk-man House and numerous other downtown Walla Walla structures.
Reflecting on the appeal of Walla Walla, Theron says, “Culture is really dominant here.”
Over the years, especially through the con-nections and interests of his gregarious wife, Sharon, he came to value the rich social life and intellectual culture afforded by Whitman Col-lege. His daily life remains an evolving tapes-
try of professional, family, social, cultural and personal interests.
EFFIE PAMPAIANTo give me an idea of the length of her life,
Effie Pampaian, 104 (she will be 105 on May 16), recounts a memory from her childhood in Canada, where she grew up with a sister in a tight-knit community of hardy folks who bequeathed to her an enduring love of God, faith and song.
“When I was 5 years old, I loved to watch the lamplighter come around. Every morning he’d put in a new wick for the coming evening, then in the evening he’d light it, and it goes through the night.”
Five minutes earlier, in a softly lilting voice, she had been singing a charming ditty about Seattle after recalling another chapter of her life. Not quite knowing where to stop, with a sign, a wide grin and a shake of her head, she simply said, “You can tell there’s more to the story.”
There were years in California, for example, living outside Fresno, when Effie and her hus-
band owned a “top-notch” fruit business called “Pampaian’s Pride.” Recalling a new variety of big, round peaches, she exclaims, “The peaches were extra-sweet owing to the lime in the soil, but, then, oh, those plums, too!”
Effie first moved to the Walla Walla Valley to pursue studies at then-Walla Walla Col-lege in College Place. In 1939 she was the first woman to graduate from WWC with a degree in theology.
“But that doesn’t mean I started the women’s lib,” she jokes.
After staying five years, she returned to California. About 20 years ago, after her hus-band’s death, she left the rural life in California and headed back to the Valley. She sought the proximity of a strong Seventh-day Adventist community and, enrolling in classes at Walla Walla University, the opportunity to resume the study of religion and history in a tight-knit college setting.
This past June, she walked across the stage at WWU’s graduation ceremonies to receive an honorary degree in history from university
After reading the daily paper, getting caught up with news on TV and relaxing over breakfast and coffee, Smitty gets busy drywalling his basement. Photo courtesy of Cassi Smith.
During World War II, Smitty served in China, Burma and
back and forth over the Himalayas (“The Hump”) — 267 combat missions in all. Photo courtesy of Cassi Smith.
18 WALLA WALLA LIFESTYLES
President John McVay. By that time, she’d taken more than enough classes to satisfy require-ments, but hadn’t formally matriculated.
On her 99th birthday, the university had already awarded Effie a Lifelong Learning certifi cate. “Lifelong” in Effi e’s case defi nitely means lifelong. Aft er skipping winter quar-ter, she’s excited about being back in another history class — Medieval and Early Modern Christianity — during spring quarter.
“It’s a chance to be around people,” she says enthusiastically.
In the meantime, however, winter weather didn’t interrupt her dedication to the study of religion and history. She continues to host a year-round weekly study group at her home.
Effi e has strong opinions about the Walla Walla Valley, but she is careful and somewhat-reluctant to share them. Understandably, she doesn’t want everyone to fi nd out that it might just be “the best place in all the world.” When pressed for more details, she cites the beau-ty of the seasons, especially spring and fall. She treasures the time she spends outdoors
with friends. Of last fall, she recalls in vivid detail “the
beauty that we had in color all over the Valley,” which she att ributes to “the many varieties of foreign trees” brought in by residents, and, well, “the spring show” can’t be beat, either. Ever the student, Effi e summed it up this way: “Walla Walla is an A-plus place for beauty.”
JO WINNA second-generation Walla Walla native, Jo
Winn, 92, says, “I’m kind of semi-retired, but everything comes through me. It’s kind of fun.”
She’s referring to her involvement in her two ranches — one very big timber ranch, now managed by her son, Bob, in Wallowa, Ore., and a wheat ranch 50 miles out of Walla Walla in Washtucna.
At diff erent times, she has served on boards, including the Red Cross board, the ladies board at the Country Club and the museum board at Fort Walla Walla.
“I decided at 90 it was time to go off boards,” she states, matt er-of-factly. Of Fort Walla Walla,
Owing to her mother’s deep involvement in founding Fort Walla Walla Museum, Jo Winn feels practically at home driving a golf cart for visitors from Snake River boat cruises. Photo courtesy of Abigail Scholar.
WHAT’SHAPPENING AT THE GESA POWER HOUSE THEATRE?
For tickets and details, go to www.phtww.com or call the Box Office at 509.529.6500
111 N. Sixth Ave., Walla Walla, WA
May 4, 7pm Walla Walla Choral Society An evening of Broadway show tunes.
May 10, All Day SPIFFY (Student Produced Independent Films for Youth) International youth film festival and competition Tickets $12, free for youth 14 & under
May 14, 7:30pm Will West & the Friendly Strangers Modern folk, roots, pop, jazz, bluegrass & more Reserved seating $24
May 16, 7:30pm Matt Baker Comedy Stunt Show Hilarious stand up comedy and amazing stunts. Reserved seating $25
May 19, 7:30pm Mirari Brass Quintet Shakespeare Walla Walla Masters Series presents the five musicians playing works from the Renaissance to the Contemporary – including Latin and Jazz. Reserved seating $24; $8/students
May 20, 8pm Middle of Nowhere Sessions Indie concert with beer and wine in the Electric Lounge. Tickets $15/advance, $18/door; Students $10/advance, $12/door
M A Y
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WALLA WALLA LIFESTYLES 19
Aging
she adds, “It’s probably my fi rst love. I care a whole bunch about it.”
In the past, Jo was a docent for school kids. Now she enjoys driving a golf cart for handi-capped visitors who arrive on tours from Snake River boat trips. Having lived in many diff er-ent places with her late husband, Doug, also a Walla Walla native, who served in the Marine Corps in the Aleutian Islands, Washington, D.C., Hawaii and Ohio, she has an easy rapport with museum visitors.
“Hoomalimali,” she calls it, laughing — Hawaiian for “lots of talk.”
Jo’s association with Fort Walla Walla began in 1972, when she and her husband decided to sett le back down in Walla Walla. Jo’s mother, Louise Jaussard, as secretary of a group of powerful local ladies, had advocated the es-tablishment of the cultural institution and was instrumental in its founding in 1968.
Jo knows fi rsthand about the “tender lov-ing care” that fostered the set-up of Fort Walla Walla Museum, and conveys great enthusiasm for the mission of the museum to show how it was for the sett lers who came here in the early days. And she has great respect for the women, including her mother, who made it happen.
“They were powerhouses. When they de-cided to do something, they got it done.”
Spending time with friends remains a priority of Jo’s, and that, too, has roots in her early upbringing here when all the kids in the neighborhood learned dancing in grade school at Mrs. Ransom’s dance class.
“I sure was a dancer,” Jo tells me as she fond-ly recalls the Big-Band era when performers such as Tommy Dorsey, Jimmy Dorsey and Glen Miller came to Walla Walla to play for dancing audiences at the Armory.
These days, Jo continues to get her exercise with daily Tai Chi and walks, weather pending, with her litt le dog Nikki. Clearly, her heart beats strong for the good life here. On that score, she’s fi rm: “I’m a believer in Walla Walla.”
Research complete, I felt I had more than adequately confi rmed my hunch: Walla Walla rates as a truly outstanding fi t for the elder set. And if there really are about 1,700 residents 85 years old or older, as the statistics say, I wonder what the rest of them are up to.
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20 WALLA WALLA LIFESTYLES
Still an active member of a local group called Yarn Babes, Dee Tucker takes a pause from her knitting project on a recent Monday night. Photo by Steve Lenz.
Bridge games at the Walla Walla Senior Center can get lively. As many as 20 participants with an average age of over 70 play for three hours on Tues-
each others' company," he said. "We are happy they are here. They help keep the center active and busy." Photo by Steve Lenz.
WALLA WALLA LIFESTYLES 21
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22 WALLA WALLA LIFESTYLES
Aging
Old buildings, new livesAlthough among the ranks of Walla Walla's older structures, these updated vintage edifices boast modern functionality.
By Jennifer Colton-Jones / Photos by Donna Lasater
Something old, something new” might be the old wedding adage, but few areas embrace that idea as well as architec-ture does.
Abandoned buildings fall into disrepair, empty storefronts drive away visitors. But in-stead of demolishing aging structures, some locals are giving historic buildings new life.
Adaptive reuse means restoring existing buildings for new purposes. Renovations range from updating appliances to gutting a build-ing, but through ingenious initiatives such as transforming a theater into retail space and turning a grain elevator into a home, Walla Walla has earned a reputation for its creative and
successful adaptive reuse endeavors.“When you look around downtown, it’s ex-
citing. I think it’s exciting,” says Renee Rooker, executive director of the Walla Walla Housing Authority. “It just shows you that people have such imagination.”
Rooker was on the front lines of one of the Valley’s most widely acclaimed examples of adaptive reuse: Washington School Apartments.
In 1901, Washington School opened as an 11-room elementary school designed to help with overcrowding. Children roamed the halls and playgrounds behind the school’s Romanesque tower for decades, until Washington School’s doors were shuttered in 1981.
The building was abandoned, but not for-gotten.
While the building sat vacant, the Walla Walla Housing Authority began discussing its potential in 1985, and the city of Walla Walla awarded the school to the authority in 1990. Rooker says it never discussed tearing down the building and using the property. Instead, the authority transformed Washington School into 24 one-bedroom apartments. The team worked the interior space like a jigsaw puzzle, sepa-rating the school’s interior into pieces while retaining as much of the original structure as possible.
The project maintained the refinished hard-
The historic Washington School building has been converted into senior housing, one of many examples of adaptive reuse in Walla Walla.
“
WALLA WALLA LIFESTYLES 23
Aging
wood floors, the interior staircase, the pillars in the stairwells and all the existing interior doors on the main floors. The school chimneys were removed for safety concerns, but struc-tures were installed to retain the chimneys’ appearance from the outside of the building, which, by coincidence, was decorated with Washington School’s colors.
“It was a difficult project, but it was worth it in the end,” Rooker says. “I’m really proud of the property.”
Washington School Apartments earned the housing authority multiple awards for design and restoration, including the Washington State Trust for Historic Preservation Award of Merit. The building is listed on the National Register of Historic Places, the country’s offi-cial list of places worthy of preservation. Walla Walla County has 29 locations listed on the register, including Washington School and another successful adaptive reuse: the Gesa Power House Theatre.
Built in 1890, the Walla Walla Gas Plant pro-duced coal gas to light the city’s streetlamps, homes and business. The grand brick building on Sixth Street was then transformed to gen-erate electricity, but the aging building was
abandoned as technology moved on. Birds and rodents took over the building and its turbines until a representative of the Seattle Shakespeare Company chanced upon the building in 2009.
With its size nearly identical to London’s Blackfriars Theatre — the winter home of Shakespeare’s plays and companion to the Globe Theatre — and natural acoustics, the building seemed a perfect fit for Shakespearean perfor-mance, and a group soon set out to transform the power plant into a performing-arts theater.
Knowing they wanted to include the build-ing on the National Register, organizers kept a careful eye on preserving the structure’s historic integrity.
“When you’re dealing with historic struc-tures, how you clean and restore the original materials is vitally important,” says Mark An-derson, an owner of the Gesa Power House The-atre. “If we were to sandblast any part of our building, we would lose our designation (on the Historic registry). Every step of the way, you have to ask permission. It’s about having that knowledge in the beginning.”
That permission must be balanced and merged with the re-use needs of the building. In the case of the Power House Theatre, health
regulations required removing lead-based paint from the second floor, but the historic registry prohibited sandblasting. City and theater of-ficials were able to reach a compromise, and crews painted a strip of paint — similar to a wainscoting — along one wall most likely to be touched by children and wall-leaning patrons.
“When you’re doing adaptive reuse, par-ticularly with something with historic value, they’re very picky about what you can and can-not do,” theater Managing Director Ron Wil-liams said. “We’ve made a very conscientious choice to not remove things that aren’t in the way, to keep the history of the building.”
Now unused, steam pipes still rise up the walls, and the corrugated tin roof still shelters audience members, although a new roof was added over the top of the structure last season to prevent the clanging from rainstorms from interrupting performances below. Elements added to the building were designed to meet modern needs but also match the historic atmosphere, such as the industrial-inspired metalwork on walkway guardrails. When the weight of the new roof required adding a third piece of wood on the rafters in the auditorium, crews aged the new wood and coated it with a
During Washington School’s transformation from elementary school to living space, designers attempted to retain as many historic features as pos-
24 WALLA WALLA LIFESTYLES
patina to match the existing planks.When the power house was in operation,
its front doors allowed entrance to coal trucks, which would back into loading bays and deliver the coal. Two of the coal bays have now been converted into office space, and keeping with the idea of reuse and renovation, the bays were closed with brick from a wall torn down in what is now the auditorium.
Williams says part of adaptive reuse is flex-ibility. When the Power House Theatre first opened, it had no indoor bathrooms and no elevator. The dressing rooms and offices were on the second floor, now the Electric Lounge. Once the theater opened, staff quickly realized the challenge of having the dressing rooms inaccessible from backstage.
The solution was to connect cargo contain-ers at the back entrance of the building. The two containers on the ground floor open into backstage and serve as dressing rooms; the up-per two are for prop and set storage.
“It’s very organic, but if you look at each architectural element that’s been added, they’re very modern,” Williams says. “I love the kinetic energy of this building.”
Energy is what attracted Jeanese LeFore to
Modern elements blend with original ceiling materials — wood, con-crete and brick — inside the Gesa Power House Theatre.
-out damaging historic materials or exposing patrons to lead-based paint.
Flags and crowds signal events at the Gesa Power House Theatre, a power plant transformed into a performing-arts space.
WALLA WALLA LIFESTYLES 25
Aging
the current location of her business, Misbehav-en Spa & Salon. The spa first opened on Alder Street in 2005. With the growth of the business, however, LeFore and her team began looking for a location with more space. What she found was a building ready for a renaissance.
The property on the corner of Fourth Avenue and Poplar Street was best known for the large brick building of Mordo McDonald’s Feed and Sale Stable, built in 1905. Over the years, the solid structure had housed farm implements, plumbing supplies, and offices and storage for television and cable providers.
When LeFore first visited the property, the building was painted yellow on three sides, with original entrances and windows boarded. Inside, the building was divided into indis-criminate layers, with offices and floors added to suit needs of various businesses over the decades.
“It was a maze. You could totally get lost in here, so we had to imagine what it was like without those,” LeFore says.
Piece by piece, the added structures came down. The team removed the false walls and ceilings to uncover the original brick and ex-posed beams.
“We wanted it to be really organic and as green as possible,” she says. “Any exposed wood you see is from the building. We tried to recycle as much as possible.”
That wood is included in displays, in the door frames around the styling stations. The original elevator doors — still sporting their original shipping labels — hang on the walls on the second story. Although the glass has been replaced, each original window is now uncovered in its original location.
As they removed the yellow paint from the exterior walls, workers revealed historic adver-tisements and signage for McDonald’s stable.
“They came in and told me about it and asked if I wanted to keep going. I said no. It’s cool. It’s historic,” LeFore said. “We wanted to keep it.”
Through their experiences, LeFore, Williams and Rooker each had the same advice to those considering adaptive reuse: Be prepared for hard work, be aware of the costs and have a knowledgeable team committed to the end vision.
“It is definitely worth it, but it is a lot of work,” LeFore says. “I love that this happens in this community. I think it needs to happen more.”
Removal of extra paint layers revealed original brick and painted signs on the old M. McDonald’s Feed and Sale Stable — now Misbehaven Spa & Salon.
Left: The original McDonald’s Feed and Sale Stable elevator doors hang as decorations in Misbe-haven. Right: Wood framing the styling stations at Misbehaven was reclaimed from throughout the structure.
26 WALLA WALLA LIFESTYLES
Aging
A new chapter in lifeProfessor Bob Carson reimagines 'retirement.'
By Diane Reed / Photos by Nick Page
As the bus makes the turn onto the gravel road to Palouse Falls, Bob Car-son asks the driver to pull over and invites his Walla
Walla Community College Quest students to scale a small hill. At first, it seems like a stop in the middle of nowhere, but at the top, he points out the distinct ef-fects of the Ice Age Floods that are evident for miles around. With his guid-ance, it’s easy to see where the floods scoured the sur-rounding terrain and the high-water mark where elongated loess hills still remain.
Moving on to Palouse Falls, Bob relates the co-lossal story of how the falls arrived where they are today. The Palouse River, which used to flow through Washtucna Coulee to the Columbia River, was diverted during some of the massive Ice Age floods and cut a new channel south to the Snake River. Gradually, the falls cut the canyon upstream from the Snake until it reached its present location.
It is a long way from where Bob was born and raised in Lexington, Va., near the Blue Ridge Moun-tains. His early interest in geology came when the family added on to the house and the excavator hit bedrock. The rock couldn’t be removed, so it became part of the basement.
As it turned out, it was Ordovician lime-stone, over 400 million years old, with the em-bedded fossils for which Earth’s strata from that period are famous. Bob was fascinated, and soon
branched out into exploring nearby caverns in an area known as Rocky Lot. Summers spent in the White Mountains of New Hampshire
and along the coast of Maine offered a wide variety of rocks to intrigue him.
So it wasn’t surprising he decided to study geology at Cornell University, writing his se-nior thesis on one of the caverns near his home.
After graduation, he got a job at Texaco, explor-ing for oil in New Orleans and phosphate in Florida. Simultaneously, he got his master’s
degree in geology from Tu-lane University, returning to Lexington in summer to work on a thesis about Or-dovician limestone.
He met his future wife, Clare, in 1970 while they were studying at the Uni-versity of Washington. Af-ter graduation, Bob spent five years teaching at North Carolina State University, spending summers doing field work expanding on his Ph.D. dissertation on the glacial geology of the Olympic Peninsula. In 1975 he joined the faculty at Whitman College as its only geology professor (now there are five).
When Mount St. Hel-ens erupted in 1980, Bob Scotheim, then Whitman’s president, remarked, “This is a message from on high that Whitman College must have a geology ma-jor,” and the college’s first geology graduates earned their degrees in 1983.
This June, Bob will “re-tire” from serving as the Phillips Professor of Ge-ology and Environmental Studies at Whitman Col-lege after a 40-year career here. He describes himself as a “Quaternary geologist,” a field characterized by the study of the last two mil-
lion years of Earth’s history, from the beginning of the Pleistocene ice age to today.
His plans for retirement include research, writing, traveling, teaching and spending time with his family. He and Clare, who recently
Retiring professor Bob Carson plans to continue his research and lead educational trips. As they start a new chapter in their lives, he and wife, Clare, look forward to be-ing able to travel together, tend their garden and spend lots of time with their children and grandchildren. Photo by Diane Reed.
WALLA WALLA LIFESTYLES 27
Aging
retired as associate dean of students for Aca-demic Support Services at Whitman, also plan to spend more time with their sons, Ben, Chris and Hank; and their grandchildren, as well as at the couple’s cabin on Hood Canal. And Clare will fi nally get to do more traveling with Bob.
Over the years, his research projects have included the glacial geology of the Olympic Pen-insula; structure and glaciation in many parts of Mongolia and east of Yellowstone National Park; and various phenomena of Southeast Washington and Northeast Oregon, includ-ing the Blue, Wallowa and Elkhorn mountains. He plans on continuing his research projects in his retirement.
A prolifi c writer, Bob is well known for a number of books he has writt en or edited, including “Where the Great River Bends: A Natural and Human History of the Columbia at Wallula,” “East of Yellowstone: Geology of the Clark’s Fork Valley and the Nearby Beartooth and Absaroka Mountains” and “Hiking Guide to Washington Geology.”
The newest book he has edited and con-tributed to, “Many Waters: Natural History of the Walla Walla Valley and Vicinity” (Keokee Books), will be available this summer.
Traveling and teaching have always been a natural match for Bob. Teaching is one of his loves, and he shares his contagious enthu-siasm for learning as he makes geology and environmental studies interesting. Bob, Clare and students have climbed Mount Kilimanjaro, Mount Kenya, Mount Etna and Mount Vesu-vius. He has taken students to Camp I on the Tibet side of Mount Everest and to Aconcagua in the Andes. He has led students, Whitman alumni and other groups to Yellowstone, Ice Age fl oods landmarks and Mount Rainier, and he looks forward to continuing that tradition in his retirement. His more far-fl ung teaching adventures have included a visit to Norway,
Bob, an enthusiastic teacher, plans to continue leading Whitman College and Walla Walla Commu-nity College Quest trips, as well as independent educational tours to far-off places like Patagonia.
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and a cruise to Alaska last summer. Although he expects to be doing fewer stu-
dent trips, he hopes to help lead Whitman’s four-day geology fi eld trips each semester. He looks forward to other excursions, including one he and Whitman Senior Lecturer of Envi-ronmental Humanities Don Snow are leading this summer on the Yampa and Green rivers from Northwest Colorado to Dinosaur Na-tional Park.
Upcoming tours for the Quest program in-clude the Columbia River Gorge, Newberry Volcano and Crater Lake, and, possibly, Yel-lowstone National Park and Glacier National Park. Bob already has a large group signed up for a guided trip to Patagonia next year from Feb. 21 to March 6.
Between adventures, you can count on fi nd-ing Bob and Clare in Walla Walla, tending their garden and continuing their support for Whit-man sports. Clare is the announcer at Whitman women’s basketball games (a volunteer job she has held for decades), while Bob cheers the team on.
Retirement, indeed!
Bob, who is retiring as the Phillips Professor of Geology and Environmental Studies at Whitman College, introduces students to an area wind farm.
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Aging
Aging gracefully starts one day at a timeBeing aware of your body’s changing needs can help you preserve your health as you age.By Lindsey Thompson / Photos by Steve Lenz
From its inception, Chinese medicine ex-celled in three arenas of health. The first
focused on treating colds and flus; these, in the absence of climate-controlled homes, were life-threatening in ancient China. The second arena emphasized women’s health from puberty to menopause, because the most effective way to grow an empire is to grow a large populace. The third emphasis of Chinese medi-cine involved finding the perfect treatment and herbal combina-tion to achieve immortality. The emperors heavily influenced this pursuit.
What came out of the search for immortality were myriad ways to preserve and protect quality of life as we age: No one wants to be decrepit when im-mortal. Part of protecting quality of life requires finding remedies for issues we take for granted as a natural part of the aging process.
For instance, age-related acu-puncture and Chinese herbal treatments exist for frequent daytime and nocturnal urination. Waking up repeatedly during the night to use the loo definitely ad-versely affects quality of life by disrupting our sleep cycles.
The kidney and bladder me-ridians are a pair in East Asian medicine. They are considered the seat of vitality. This means the meridians of the kidney and bladder maintain the oomph, vigor and life force genetically passed on to us by our parents. As we age, we naturally start to use up some of this life force. If we live too hard and burn the candle at both ends, we use up this life force a little faster.
Signs of this energy being used up are fa-tigue, nagging low back and knee pain, loosen-ing teeth, brittle bones, frequent urination, nocturnal urination, urinary incontinence, low
sex drive, premature gray-ing of hair, low-pitched ringing in the ears and feeling cold easily. This is where the search for immortality starts to help us out. Chinese medicine studied ways to lessen some of these symptoms as we age and thus preserve quality of life as our quantity of years builds.
Key m e t h o d s f o r treating some of these hindrances include acu-puncture and/or Chinese herbal medicine. Chinese herbal medicine is older than the use of acupunc-ture and requires rigor-ous training — at least three or four years in graduate school. Li-censed acupuncturists are trained to use high-quality herbs that are vet-ted for purity and tested for adulterants.
Trying to learn or purchase Chinese herbal medicine cures on your own can be a dangerous pursuit. Many scams ex-ist in the world of Chi-nese herbal medicine. You can protect yourself by seeking out medical care from a practitioner with a license and diploma.
Outside of acupunc-ture and herbal treat-ments, the first lesson the ancient scholars of
Chinese medicine teach is proper lifestyle. Lifestyle changes focusing on proper diet, sleep and movement are the best investment in our health we can make.
Lindsey Thompson performs a warm needle technique with moxibustion on top of an acupuncture needle at the “gate of vitality.” This technique is used to strengthen the kidney and bladder meridians.
30 WALLA WALLA LIFESTYLES
This concept aligns with Western health care. Chinese medicine goes further in recommending different seasonal eating, exercise and sleep habits. For instance, one of the classical texts advises waking with the dawn in spring and taking a long, slow walk, whereas, for the winter months, it suggests sleeping in late.
In general, Chinese medicine recommends moderate ex-ercise, especially from our fourth decade onward. According to a recent study, moderate exercise reinforces healthy blood and lymphatic circulation, and also protects against certain cancers, memory loss, brain mass loss and DNA damage. Another study used brain scans to determine that consis-tent aerobic exercise significantly reduces age-related brain tissue loss.
Almost everyone is aware of the recommendation that people sleep eight hours a night, eat well and exercise regu-larly. Chinese medical philosophy emphasizes noticing cues
from our bodies, as well as eating seasonally. It is important to observe ourselves and recognize when we need more or less exercise and sleep, or if we need to eat slightly different foods. In general, we are advised to pay attention to fatigue, and to rest when we are tired. It is imperative to take vaca-tions and find ways to recuperate from the daily grind.
As we age, we need to listen to our bodies more. We should learn what foods truly fuel us and give us more energy, versus lulling us into a food coma. Once we hit our fourth decade, we should not skip the warm-up or cool-down phase of an aerobic workout. Stretching becomes increasingly important.
We need to learn to pay attention to seasonal changes each year. The cadence of nature clues us in to natural times to rest and recuperate, versus actively creating new projects. Remember, we are the No. 1 interpreters of what our bodies need. Learning to listen to our bodies pays off in dividends.
Acupuncture in action: This is a gentle treatment for balancing some of the key organ systems involved in insomnia.
WALLA WALLA LIFESTYLES 31
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Homes
The family home for more than a centuryMargie and Myron Ferguson’s farmhouse has been in their family since 1910.
By Karlene Ponti / Photos by Nick Page
The 1888 farmhouse at 1537 Sturm Ave. is the family home for Margie and Myron Ferguson. It has stood the test of time and has been home
to many generations: It has been in the family since Myron’s great-great-grandmother bought it in 1910. The giant maple and oak in the yard have seen the family grow and change as the decades passed.
The home has been through some expan-sions and upgrades in its 127 years, but the existing front rooms and upstairs are part of the original home.
“We found all rough-cut lumber and square nails in there,” Myron said.
The Fergusons doesn’t know who built it, but in 1910 it was purchased from the Ray-monds family.
“There are 7 1/2 acres here, so it was a small farm,” Myron said.
He grew up here in a large, multigenera-tional, extended family. Most of his life has been in the local area with the exception of eight years, 1962-1970, when he was living in West Seattle while working as a welder in the Seattle shipyards.
Myron was about 10 in 1951 when the family added onto the original house. It was expanded again in 1964 — the family extended the living room and absorbed the wraparound porch, making it into living space. The living room and dining room have large picture windows, which allow natural light into the rooms as well as provide a view of the tree-lined neighborhood.
In 1982, the Fergusons added to the south side of the house and lifted the house to put
a concrete foundation under it.Blossoming from its humble beginnings in
1888, it is now a two-bath, four-bedroom home, with an additional small room upstairs and a partial basement under the kitchen addition.
“It’s very comfy,” Margie said.“It’s pretty solid, you can drive a nail in a
wall anywhere,” Myron said.“The water table is really high here; we have
had some seepage in the basement. We have a sump pump that keeps it nice,” Margie said.
The couple remodeled both bathrooms about two years ago. The bathroom next to the master bedroom was made from a storage area under the stairway. Then it also was remodeled so it could be more up-to-date.
But they’re not planning on any more re-models, Myron said.
The 1888 home of Margie and Myron Ferguson has been in their family since 1910. It's been remodeled and expanded, and is still going strong.
WALLA WALLA LIFESTYLES 33
Homes
“Anything else we would do would be cos-metic. I don’t think we’re going to do anything drastic,” Margie said.
They agreed, however, they would probably have to paint some more.
They still love the house. It’s home.Myron’s favorite place is the large kitchen
— a great place to socialize, enjoy family, savor the present with grandchildren and honor the past at the same time.
“It’s the gathering place,” he said. The old farm kitchen features many cup-
boards and cabinets for storage. “It has 52 doors and drawers,” Myron said.
“I know: I painted them.”The Fergusons also have a large 1950s Formi-
ca-and-chrome kitchen table about 8 feet long.“We can seat eight real comfortably,” Myron
said.There is an arched doorway that leads to
the deck, mud room and bathroom. The bathroom off the kitchen and deck
was the 1940s-’50s pink-and-black tile with a cast-iron tub. The couple wanted the room
to be more up-to-date, so they got rid of the tub and tile.
“We tore it all out,” Margie said.The project was a lot of work, but the color
scheme now is lighter and softer in white and light green.
The deck is on the south side of the house, with easy access to the garden from the kitchen and mud room. It is also partially shaded in the hot summer afternoons and evenings. A project the couple sees coming up in the future is addressing the deterioration of the surface of the deck.
But, mostly, the projects are done, and the focus is on the comfort and livability of their house. In the front of the home, the living room is where they both can settle in and relax. It is quiet, and a nice place to sit back and enjoy reading. Margie, especially, likes to read here.
Margie and Myron are aware of the years the house has stood. In the midst of day-to-day living, bustling around with work and grandchildren and friends, in quiet moments they both can still sense the family members
who have lived there and worked to make it a comfortable, happy home.
“I can see grandpa working out in the gar-den,” Margie said.
More recent memories live on the property as well.
“I can see our son,” she said.“When he was 15, he bought a ’48 Jeep. It
was a junker,” Myron said.But their son got it running in a very short
time.“He’s a very good mechanic,” Myron said.“He had the biggest grin,” Margie said.The couple married in 1963, and had three
children. Two live in the area and the other lives close.
“We have seven grandchildren here in town,” Myron says.
“The kids know they can hang out here,” Margie says.
It’s a settled-in, lived-in home, a place to be safe and thrive.
The large kitchen is a popular place to socialize.
34 WALLA WALLA LIFESTYLES
The expansion of the living room incorporated the wraparound porch. Large picture windows provide light and a pleasant view.
The bathroom off the kitchen was remodeled and updated.
WALLA WALLA LIFESTYLES 35
Secret Garden
A mature gardenFerns, blooming trees and flowers add a variety of colors and textures to Margie and Myron Ferguson’s property.
By Karlene Ponti / Courtesy Photos
Margie and Myron Ferguson’s 1888 farmhouse at 1537 Sturm Ave. is surrounded by garden. Huge trees planted by relatives a cen-
tury ago provide shade in the hot summers. Smaller flowering trees, flowers and grasses add texture, color and variety in beds all around the house. A highlight of the property is the flower garden. Margie and Myron used to grow vegetables, but now they focus on ferns, flowers and flowering trees.
The north side of the driveway is all ferns — lush and graceful in the shade. On the south side of the house, the Fergusons have a large
Rose of Sharon tree, a redbud tree and a tulip tree. They also have a massive flowering yellow chain tree.
“When it blooms,” Margie says. “It is all yellow.”
The south side of the house beyond the deck is glorious when the bloom comes.
Margie also grows a lot of flowers in pots so she can have bright color spots as accents here and there throughout the garden.
She decided she needed a water feature in the garden, so she put in a small pond.
“We bricked it all in,” she said.Then she planted lemon thyme all around
it. When spring arrives, the pond is surrounded with young yellow-green herbs.
Margie and Myron love the bright blooms and exuberance of the flowers and flowering trees.
“There is a pale-green-and-white ground cover in the shade of the fir trees,” Margie said.
By the deck there are snow drops and coral bells. The couple have iris, flowering crabapple, quince, dogwood and a smoke tree.
In this mature garden, there is no shortage of color or variety, making the spring and sum-mer seasons full of flowers.
Margie and Myron Ferguson love their garden. A yellow chain tree blooms with dazzling color.
36 WALLA WALLA LIFESTYLES
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Where in Walla Walla?
Contest rules:If you have the answer, email it to [email protected], or send it to: Where in Walla Walla? 112 S. First Ave., P.O. Box 1358, Walla Walla, WA 99362. The names of 10 people with correct answers will be randomly selected, and they will receive this great-looking mug as proof of their local knowledge and good taste.
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